Gougeres

Pate a choux derives from the old French meaning "to cherish" or cabbage paste because of its shape, this pastry has been in use since the[ sixteenth century. It is a cooked mixture of water, butter and flour which rises due to steam expansion. The paste crusts on the outside, trapping steam inside, creating a puffed shape with a hollow interior. The crisp shells are filled with a variety of creams and finished with a glaze.]

Total Time:
40 min
Prep:
5 min
Inactive:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1/2 recipe Pate a Choux, recipe follows
  • 1/2 cup grated Gruyere
  • Freshly cracked black pepper
  • 1 egg, beaten
  • Special Equipment: pastry bag fitted with a #10 star tip, baking sheet, parchment paper, pastry brush
  • Pate a Choux:
  • 1 cup water
  • 1 teaspoon salt
  • 3 teaspoons sugar
  • 6 tablespoons butter, cut in pieces
  • 3/4 cup plus 2 tablespoons flour, sifted
  • 4 eggs, beaten
Directions

Preheat the oven to 400 degrees F.

In a small mixing bowl, add the grated cheese and plenty of freshly cracked black pepper to the half-recipe of pate a choux. With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 25 (1-inch) rounds, spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool briefly on a baking rack. Serve hot or at room temperature.

Pate a Choux:

In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the gougeres, the other for profiteroles.


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4.6 42
This recipe can't be improved if you tried. (I put about 1/4 tsp of red pepper flakes in, but we just wanted a little heat. Also added some grated nutmeg because that is how I was taught to make them) I made them with and without the egg wash. Without, they were a little bigger, but I preferred them with the egg wash. I also used the Cuisinart method and loved the shortcut. I add just a little more gruyere, but I like a lot of cheese. Don't look for another recipe for these gems.... this one is the BEST! item not reviewed by moderator and published
First time making choux but it wasn't as hard as I made it out to be in my own mind! I used asiago - delish. I also followed another reviewer's advice and busted out the cuisinart for the egg mixing (super fast, pain to clean the blade underneath though). Used the old plastic baggie with a corner cut off instead of a piping bag trick et voila! Egg wash is a must (flattens out the "peak" and makes them so pretty) don't forget to do it. Yeah I will def make these again. Oh and I agree with another reviewer - these are best at room temp. I made the whole batch, didn't split the recipe (they're that good!). item not reviewed by moderator and published
Not as flavorful as I would have hoped. I would add more gruyere. I loved making these! item not reviewed by moderator and published
I used this recipe to make the gougeres and the profiteroles. I liked that it used water instead of milk and less butter than Paula's, so it saved some fat and calories. I did use Paula's idea for incorporating the eggs. After the dough part is done in the pan, instead of putting it into a clean bowl, put it into a clean food processor. Then turn it on and slowly pour in the beaten eggs. It comes together in seconds! It worked beautifully. I used a disposable pastry bag with no tip for the gougeres and then a small cookie scoop for the profiteroles. Both ways worked fine. I actually liked the gougeres better when they were a smaller size, they got a little crispy. They are addictive though! Also, for anyone that thought they were bland, try them at room temperature, they are a lot more flavorful then. item not reviewed by moderator and published
Great Recipe. Very simple, quick, and presented nicely on the plate. item not reviewed by moderator and published
I used a small mealon baller to make perfet portions. It was a huge hit at the party. item not reviewed by moderator and published
I made these for the first coarse to go with salad. Everyone raved about them. I used smoked gruyere and didn't egg wash them before baking (I forgot). They were fabulous and a definite do over!! item not reviewed by moderator and published
These are really wonderful! Made for Christmas day, and they were a hit with everyone. Did not use a pastry bag, but still looked appetizing, and the flavor is exceptional. Easy to make, too. I was skeptical to make them right before the crowd arrived, but they were easy and a real crowd pleaser. I will definitely make these again, and again, and again...! item not reviewed by moderator and published
I'm a huge fan of Food Network...love Nigella, Tyler, Paula...but Amy Finley has inspired me to actually get in the kitchen and cook again. It's been too easy to allow my partner to make meals, but after watching Amy, I am HOOKED and back in the kitchen. I've been inspired to make something from each of her episodes and these are SUPER easy to make and taste AMAZING. Made them for friends recently and got the "You made these yourself?" as a comment...take your time filling the pastry bag and you'll be all set. Delicious. Thanks Amy from a fan in Anthem, AZ! item not reviewed by moderator and published
I made these for my winter dinner party and they were a hit! They were super easy. There is no need for a piping bag, you can easily spoon them onto the parchment paper. item not reviewed by moderator and published
I was so surprised how easy these were to make (and how fast)! Other than my arm hurting from trying to incorporate those eggs at the end, it was easy...amateur with the pastry bag that I am, I overfilled it, but it still worked and my friends loved them. I used grated Romano which made it a bit stronger flavor than Gruyere, but was a touch salty. item not reviewed by moderator and published
I liked the recipe and I had no problem to make the cream puffs(I used the Good Grips Small Cookie Scoop to make the puffs round). I will do the gougeres next time. item not reviewed by moderator and published
If anyone had told me that such an impressive appetizer would be this easy, I would never have believed them! Gougeres and profiteroles have always looked too intimidating to consider making. All of my friends could not believe I had really made Gougeres. Thanks, Amy! item not reviewed by moderator and published
I would love to be a great chef, but am certainly not. Therefore, I was really confused by the few people who said this was difficult and expensive (!). It is, in fact, inexpensive and e-a-s-y! And the fact that you get to use a pastery bag gives it wow factor and impresses guests. Everyone wanted the recipe. They were gone in 60 seconds and I make them ALL THE TIME. They are truly a party staple. Fabulous!! item not reviewed by moderator and published
I used grated parmesan instead and it was a winner. So yummy and SO EASY AND INEXPENSIVE TO MAKE!! Who was the loser who said it wasn't? Rory, is that you?! item not reviewed by moderator and published
My husband liked these so much he's requested I make them once a week. They were easy to make and splitting the batch to make dessert too makes preparing two courses as easy as it can be. Amy, you're the best. item not reviewed by moderator and published
this is a wonderful recipe - i was so excited to have seen it on this new show, since the local and very popular French bakery has gougeres, and i've always wondered how they are made. these rival the ones at the bakery, and actually are better if only for the fact that i can eat them right out of the oven! this is the first time i've reviewed anything on foodtv.com - that's how much i liked this recipe. item not reviewed by moderator and published
I really LOVED this recipe! DO NOT open the oven--even for a second! I did because I notice one side of the Gougres were browning faster and I wanted to rotate them--bad move! They flattened out almost immediately. No bother, they were still delictible. item not reviewed by moderator and published
I made this recipe and it was easy to make but I really didn't think there was a lot of flavor to them. I wouldn't make them again and there were leftovers which is always my sign that my company was not impressed either. item not reviewed by moderator and published
These were SO easy and totally delicious! Thank you, Amy!! item not reviewed by moderator and published
Thank you for making them so easy. I had no problem following your demo. I can't wait to try different cheeses and spices with this recipe. Maybe some Monterey Jack with a little taco seasoning or some Parmesan with a touch of garlic powder ... the possibilities are endless! I don't understand the "snobby, complicated, expensive" comments. If using the proper French cooking terms is "snobby" then I'm all for it! I finally know the correct pronunciation of "gougere" and "pate a choux" - LOL! Complicated? Only if making dough, dividing it on a pan and baking it is too difficult for you. Expensive? Hardly. This recipe cost me under $10. I already had all the ingredients, except for the Gruyere, which cost about $4.00. I also bought a reusable pastry bag, a coupler and a #10 tip (total cost = $5.50). By the way, this is the very first time I have made every recipe from a single episode of an FN show ... and the meal was delicious! item not reviewed by moderator and published
Amy, what a joy to see your recipes! These are wonderful! After watching your show, my husband said we had to have these! Thanks!!! item not reviewed by moderator and published
I have always wanted to know how to make these. Thank you for making it so simple to do. They turned out beautifully and tasted great. Keep up the good work. item not reviewed by moderator and published
I thought it was an easy recipe and very tasty! By the way Kymber from NC, did you make the recipe at all cuz I'm trying to figure out what was so expensive; the water, salt or sugar? item not reviewed by moderator and published
This is a very good recipe and easy to make. It can be used for a simple occasion or a formal event. item not reviewed by moderator and published
I've made profiteroles before, but never tried a savory version. These are absolutely yummy. Thank you for an easy and impressive appetizer. item not reviewed by moderator and published
I was actually inspired to make the whole meal that Amy made on sunday.. everything turned out SOO good. Unfortunely the gougeres went flat for me but I live at a high altitude. I am going to mess with the recipe a bit.. all in all though the flat ones worked fine as well and will be a great new addition to appetizers for my catering company. THe possibilities of toppings (of fillings) for these are endless. Amy ROCKS!! and to you in North Carolina.. what was expensive or snobby about this whole episode? one of the easiest and tastiest dinners I have made in a LONG time!! item not reviewed by moderator and published
This was easy and people think it took a long time and a special skill. Yummy. item not reviewed by moderator and published
I didn't have the right size pastry tip so I ended up spooning it onto the baking sheet. They still turned out great although I only baked them for 20 minutes and the bottoms were getting a bit crispy. item not reviewed by moderator and published
bland item not reviewed by moderator and published
It's sad that people who have the IQ of a donut hole get to leave reviews! As an aside, gal in N.C. -- just sell your double wide so you can buy the ingredients! You're doing great, Amy! item not reviewed by moderator and published
I saw the Gourmet Next Door this morning, which made me very excited about what is to come. I love how Amy showed us how to create a simple recipe that always seems much too complicated to do when reading. I would have been very intimidated to put that much flour in hot liquid, but I was able to see how it worked out. I really learned something. By the way, I have no idea where that "Kymber" from NC was coming from. I believe the opposite of everything they said. "Expensive" and "Snob"...that person sounds like they have issues with themselves or very jealous. item not reviewed by moderator and published
I have a recipe for this, but always thought it would be too hard to do. I really appreciated seeing how to do it and it looked doable (now I know the right way to beat in the eggs)--and very versatile. Plus, they (gougeres/profiteroles) looked delicious.(I don't understand the person who said it's "too hard" or "snobby" or "expensive". None of those make sense at all). To Amy--Thanks for a great demonstration and nice on-camera personality, too--very relatable and friendly. I liked that you made an entire meal calmly and clearly, and that the appetizer and dessert used the same dough but for different outcomes. Maybe you'll do for French bistro cooking what Giada has done for Italian homestyle! All in all, a great start! item not reviewed by moderator and published
I was so excited when I saw this demo. I've wanted to try these, had a recipe, but wanted to see how it was done. I now feel confident that I can make them. As for the person rating from North Carolina....Ummm here in Texas we don't consider flour, water, butter, sugar and eggs too "expensive". Not sure where that rating came from. item not reviewed by moderator and published
I made both of these recipes with my daughter. I have tried to make pat a choux before and it always turned out too moist. Her recipe combined with the demo on the show made it very simple. I loved this recipe! My kids especially liked the gourgettes and call them "cheesy poufs". Thank you! item not reviewed by moderator and published
you made it look easy, so i tried it. tasted great! thank you! item not reviewed by moderator and published
I actually MADE this recipe, as well as the profiteroles. There are recipes for eclairs and cream puffs on this site from Ina and Paula, and those exact cooking methods are used for the dough. Noone ever gives a review that they're "too complicated". Don't review base on a personal bias, rate your finished product. Both pastries were a flavorful and decadent beginning and end to my meal. item not reviewed by moderator and published
it seems the two people who gave low ratings below (kymber and jocelyn) haven't tried this recipe (perhaps their opinions should be deleted?). anyway, the reason i dragged myself to the kitchen to try this on my lazy sunday was BECAUSE of how simple you made it look. and it was just that...and delicious to boot!! very few ingredients and incredibly easy. thanks and keep up the good work! item not reviewed by moderator and published
You are obviously the snob you came off as on the Next Food Network Star. This recipe is complicated, the ingredients expensive, and it doesn't look or sound appetizing. "Gourmet Next Door" implies that the recipe should be "doable" by anyone, this recipe doesn't foot that bill. item not reviewed by moderator and published
GREAT JOB REMBER GIRL YOR GOOD AND WE WILL BE WATCHIN YOR SHOW HOP THEY AIR YOUR SHOW EVERY DAY GOD BLESS YOU item not reviewed by moderator and published
Gougeres are a great way to add the WOW facter to a meal: but either you or Foodnetwork made the instructions seem overwhelmingly difficult for what is actually a simple, low maintence recipe. I wish you luck with your new show. I'm looking forward to new episodes. item not reviewed by moderator and published
This is a great recipe. It seems a bit time consuming but really, if you want to wow your guests it is worth it. I tried it and loved it! item not reviewed by moderator and published

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